Mashed Potatoes With Sautéed Leeks

Total Antioxidant Capacity: 2,464. Prep: 25 minutes; Cook: 25 minutes. Russet potatoes have about double the antioxidants of plain white and red potatoes. They're also one of the most versatile varieties of potato since they lend themselves to baking, mashing, or boiling.

Ingredients

1 small leek, trimmed and cut in 2 horizontal pieces

1 tablespoon olive oil

5 cups finely chopped peeled Russet potato (about 2 pounds)

1/2 cup low-fat buttermilk (1%)

1/4 cup Neufchâtel cheese

1 1/2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Nutritional Information

Calories 203

Fat 7g

Satfat 3g

Monofat 2g

Polyfat 0.0g

Protein 5g

Carbohydrate 31g

Fiber 2g

Cholesterol 13mg

Iron 2mg

Sodium 176mg

Calcium 67mg

Calories 203

Fat 7g

Satfat 3g

Monofat 2g

Polyfat 0.0g

Protein 5g

Carbohydrate 31g

Fiber 2g

Cholesterol 13mg

Iron 2mg

Sodium 176mg

Calcium 67mg

How to Make It

Step 1

Cut leek sections lengthwise into matchstick-size pieces.

Step 2

Heat olive oil in a large non- stick skillet over medium heat; add leek, and cook 5 minutes or until softened. Increase heat to medium-high, and sauté 1 minute or until lightly browned, stirring frequently. Remove from heat, and set aside.

Step 3

Place chopped potato in a large saucepan and cover with water; bring to a boil. Cover saucepan, reduce heat, and simmer 12 minutes or until tender. Drain, and return potato to pot. Add buttermilk, Neufchâtel, butter, salt, and freshly ground black pepper; mash with a potato masher until smooth.

Step 4

To serve, place potato mixture in a large serving dish; top with sautéed leeks. Serve immediately.